Baked Pumpkin Pie Oatmeal w/ Crunchy Cinnamon Crumbles

If your family is a fan of oatmeal, they might enjoy this baked breakfast treat... perfect for a chilly, fall weekend morning. The oatmeal bakes up into slightly sweet, sliceable portions, then they're topped with a crunchy Cinnamon Toast Crunch crust and drizzled with maple syrup.

3. Bake 30 minutes, then sprinkle the crumbled cereal on top, pressing gently into the baking oatmeal. Return to oven and bake an additional 20 to 30 minutes, until the oatmeal feels set and firm.

4. Serve warm with plenty of warmed syrup.

Tips:

*This recipe is gluten-free adaptable. Make sure that the following ingredients are gluten free versions of: oats, vanilla extract and syrup, and leave off the cereal topping.
*This recipe is best when eaten the day it’s made. You can save leftovers overnight in the refrigerator. The crumbles won’t stay crunchy overnight, but you can sprinkle some more on, heat it up and drizzle with warm syrup.

I have this in the oven right now and the house smells amazing! The sugar on the crunchies is melting to make that beautiful browned topping. How will I ever wait for it to cool before diving in? Thanks you for this recipe. It makes a wonderful lazy Saturday morning treat!